In a large saucepan or pot, heat the oil over medium heat until hot. I add one piece of onion to the heating oil, and when it starts to sizzle, I know it’s ready. Add the finely chopped red onion and apple. Sprinkle with a couple pinches of salt, and cook, stirring every little while to prevent browning or burning, for 7 minutes, or until the onions are soft.

Add the chopped tomatoes and garlic, and stir, cooking for about 1 more minute, or until the tomatoes start losing their shape, and melting into the onions.

Meanwhile, in a small bowl, combine the garlic, ginger, garam masala, and curry powder. Add just enough water to create a slurry, about 2 tablespoons or so. The water helps protect the sensitive spices from burning when you add them to the pan. Add the spice mixture to the pan once the tomatoes are done, stir constantly for 30 seconds, or until you start smelling the spices. Don’t overcook or the spices will become bitter. Add the broth and coconut milk, salt generously (unless you are using pre-salted broth) and bring to a low simmer. If you are using sweetener, also add at this point. Simmer with the lid off for about 20 minutes, stirring occasionally.

Add the chicken. If using raw chicken pieces cook for about 5-7 minutes, or until cooked through. If using chicken shreds, reheat in sauce until heated through.

Serve with chopped cilantro, and, if desired, an unsweetened yogurt. Serve over rice of choice (I recommend basmati), or with homemade flat bread.